Sharing my love of Dutch Oven cooking with everyday recipes and tips for the outdoor cook.

Tuesday, August 2, 2011

Mozzarella and Pesto Crescent Tarts

It is easy to see why this recipe for Mozzarella and Pesto Crescent Tarts was a winner in The 2000 Pillsbury Bake Off Contest. Entered by Tracie Ojakangas of Springfield, Missouri, these delectable tarts have an incredible combination of flavors. Assemble the tarts on a piece of parchment paper and transfer the whole kit and caboodle right into your 12 or 14 inch dutch oven. I made them in a 12 inch oven with 12 coals in a ring around the bottom and completely covered the lid. In 15 minutes the cheese had melted and the crusts were golden brown. Be sure to form a slight ridge around the edge of each tart to help hold the cheese and pesto in place. I cut each piece into 6 slices. Serve these wonderfully easy tarts as an elegant appetizer or a light lunch and savor the fresh flavors of summer with every bite.

Unroll Crescent Roll dough into two long rectangles. Place 1-3 inches apart on a piece of parchment paper cut large enough to fit into your dutch oven. Firmly press perforations on dough to seal.
Press to form two 10 by 3 inch strips, forming rim around edge of dough.
Spread each strip with 1 tablespoon pesto. Top each tart with tomatoes, onion and rosemary. Sprinkle each with Mozzarella and Parmesan cheese.
Bake 12-15 minutes at 425 degrees or until edges are golden brown and cheese has melted.
Cut each into crosswise slices. Serve warm or at room temperature.